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Oscars 2014: Inside Chef Wolfgang Puck’s Kitchen

 

This year, just like previous years, Austrian chef Wolfgang Puck has been working with his team of 350 people, making Oscar-shaped food – from statue-shaped salmon bites to his famous little 24-gold-covered chocolate Oscars. His other specialities are there too, like his famous little chicken pot pies and macaroni with truffles. But this Sunday there will be something different at the Governors Ball, where his food will be served, as it has been for the past 20 years.

This year, Puck has made a giant cake – no, let me re-phrase that – a giant chocolate cake made from Marjolaine (a popular pastry in France) and hazelnut sponge cake, coffee cream and chocolate ganache. It’s decorated with little choc Oscars and a film strip of Puck’s illustrious life as chef to the stars. 

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He says filling the menu with items made up of small plates is key to keeping the Oscars afterparty relaxed and comfortable – for winners and non-winners alike. “People like Leonardo DiCaprio love small plates and trying a lot of different dishes. So we make 40 dishes and altogether will be serving 15 000 plates,” says the chef.

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Puck promises great steaks, lamb chops, lobster, oysters and some vegan and vegetarian choices for the likes of host Ellen Degeneres.

All I can think about is that cake though.

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